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Thai Kua Gling | Roasted Spicy Pork

A nostalgic and flavorful dish from Southern Thailand featuring ground pork combined with aromatic curry paste, fresh herbs, and a spicy kick.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pork Mixture
  • 1/2 tablespoon oil Any neutral oil will do; peanut oil preferred for authenticity.
  • 3 tablespoons Southern Thai curry paste Use a high-quality paste, such as Mae Ploy, for best flavor.
  • 18 ounces ground pork Choose lean ground pork or substitute with turkey or chicken.
  • to taste fish sauce Good-quality fish sauce is recommended; Red Boat is suggested.
  • 1/2 teaspoon sugar Regular granulated sugar is fine; palm sugar adds complexity.
  • 6 kaffir lime leaves Fresh is best; use dried if fresh is unavailable, reduce quantity.
  • 4 red bird's eye chilis Adjust based on heat preference; jalapeños can be used for milder flavor.

Method
 

Cooking the Pork
  1. Add the oil to a wok over medium heat. Once hot, add the ground pork, breaking it up as it cooks.
  2. Cook the pork until it is no longer pink, about 5-7 minutes.
Incorporating the Curry Paste
  1. Add the Southern Thai curry paste to the cooked pork and stir well to coat.
  2. Cook for 2-3 minutes until the paste is fragrant.
Seasoning
  1. Add fish sauce and sugar to taste, stirring thoroughly to combine.
  2. Taste and adjust the fish sauce as needed.
Finishing Touch
  1. Toss in the sliced kaffir lime leaves and chilis, stirring for an additional minute.
  2. Serve the Thai Kua Gling in a dish when the leaves are bright green and fragrant.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pork mixture can be prepared a day in advance for convenience.